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🍽️ Juicy beef fillet with caramelized shallots in port wine sauce and creamy celery puree

943 kcal · 30 min · 4 servings

Ingredients

• 500 g beef fillet (center cut)
• salt
• pepper (freshly ground)
• 2 tbsp ghee (clarified butter)
• salt
• pepper (freshly ground)
• 200 g shallots
• 1 tbsp butter
• 3 tbsp olive oil
• 1 sprig rosemary
• 2 tbsp sugar
• 4 tbsp balsamic vinegar
• 300 ml port wine (or a robust red wine)
• 150 ml beef stock
• 1 celeriac (medium)
• 100 ml heavy cream
• 2 tsp butter
• salt
• pepper (freshly ground)
• nutmeg (freshly grated)
• 500 g potatoes
• 250 g sweet heavy cream
• salt
• pepper (freshly ground)
• nutmeg (freshly grated)
• butter

Instructions

1. 1. Preheat the oven to 160 degrees Celsius (convection mode).
2. 2. Take the meat out of the packaging and pat it dry with kitchen paper.
3. 3. Heat the clarified butter in a coated frying pan.
4. 4. Fry the meat on all sides for 2 minutes over high heat.
5. 5. Season the meat with salt and pepper while frying.
6. 6. Place the meat on a baking tray lined with aluminum foil.
7. 7. Cook the meat in the preheated oven for 25 minutes.
8. 8. Take the meat out of the oven.
9. 9. Wrap the meat tightly in the aluminum foil.
10. 10. Let the meat rest for at least 5 minutes.
11. 11. Peel the shallots.
12. 12. Halve the shallots if they are very large.
13. 13. Heat butter and olive oil in a frying pan.
14. 14. Fry the shallots for 4 minutes.
15. 15. Add the rosemary and fry it briefly.
16. 16. Sprinkle the shallots with sugar.
17. 17. Caramelize the shallots until they are light brown.
18. 18. Deglaze the shallots with the vinegar.
19. 19. Let the vinegar reduce completely.
20. 20. Pour in the port wine and the meat broth.
21. 21. Reduce the sauce over low heat for 10 to 12 minutes.
22. 22. The sauce should be reduced to about half.
23. 23. Season the sauce with salt and pepper.
24. 24. Peel the celery.
25. 25. Cut the celery into small pieces.
26. 26. Put the celery in a pot.
27. 27. Cover the celery with water to a depth of about one finger's width.
28. 28. Salt the water.
29. 29. Bring the water to a boil.
30. 30. Cook the celery over medium heat until tender.
31. 31. Drain the celery in a sieve.
32. 32. Puree the celery until smooth.
33. 33. Stir the cream into the puree.
34. 34. Stir the butter into the puree.
35. 35. Season the celery cream with salt, pepper, and nutmeg.
36. 36. Peel the potatoes.
37. 37. Grate the potatoes finely.
38. 38. Cover the bottom of a large baking dish with butter flakes.
39. 39. Distribute the potato slices in the dish.
40. 40. Season the potatoes with salt, pepper, and nutmeg.
41. 41. Pour the cream over the potatoes.
42. 42. Preheat the oven to 200 degrees Celsius.
43. 43. Bake the potato gratin for 35 minutes until golden brown.
44. 44. Cut the beef fillet into thick cubes.
45. 45. Cover the meat cubes with some potato gratin.
46. 46. Place the celery cream on the plates.
47. 47. Place the port wine shallots on the plates.
48. 48. Garnish the dish with cress.
49. 49. Garnish the dish with fresh mushroom slices.
50. 50. Serve the dish immediately.

Nutrition per serving

• kcal: 943
• Protein: 34 g · Fett/Fat: 59 g · Carbs: 49 g